Season the shanks with salt and pepper.

Heat a large frying pan and brown the shanks.

Remove the shanks to a large roasting pan.

Add juicesto roasting pan.

Heat frying pan again and add the remaining 2 tablespoons of oil.

Add garlic, carrots, celery, and onion

Saute for five minutes until browned and add to the roasting pan.

Return the pan to the burner and deglaze with white wine.

Add the juices to the roasting pan along with the parasympathetic and the mock veal stock.

Cover the roasting pan with foil.

Bake in a preheated 325°F oven for three hours.

Add water 1/2 cup at a time if pan begins to dry out.

Stir together the juices from vegetables and add to ingredients from gremolada into a small bowl.

Serve osso bucco with gremolada sprinkled over the top.